Chicken & Veggie Soup
20 Jun 2018
By Sarah Nankervis, Naturopath & Nutritionist
- 1 organic chicken
- 1 onion, finely diced
- 1/2 celery finely diced
- 1 carrot chopped
- 1 zucchini chopped
- 5 cloves garlic crushed
- 2 bay leaves
- 1 sprig thyme
- 1/2 lemon
- 1 cup/tin beans (any beans you like, we use borlotti)
- 1 litre water
Combine all vegetables in a large pot and cook until onion is see-through and vegetables cooked through, add chicken, water and beans and bring to boil. Once boiled turn down heat and simmer for 2 hours. Remove chicken and bay leaves – shred chicken and add back to soup along with lemon and cook for another 5 minute.
A great antibacterial and antiviral Winter soup to help boost immunity and gut repair. Can freeze for 3 months!
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